Enchiladas Rojas

Por Tasty · 45 min

Ingredientes

Modo de preparo

1. Boil the potatoes in a large pot of salted water until soft, about 10 minutes. Drain and set aside.
2. Heat 1 tablespoon of oil in a non-stick skillet over medium heat. Cook the onion and garlic until softened and fragrant, about 5 minutes.
3. Add the dried peppers and toast for 1 to 2 minutes, until fragrant. Add ½ cup water and cover, then keep over low heat for 5 to 10 minutes, until the peppers are soft.
4. Blend the contents of the skillet with the chicken bouillon, oregano, salt, cloves and peppercorns until completely smooth, scraping down the sides as needed.
5. Heat 1 tablespoon of oil in a medium pot over medium heat. Add the potatoes, shredded chicken and 2 tablespoons of red sauce. Season lightly with salt and pepper and warm through, tossing occasionally. Set aside.
6. Pour the remaining red sauce into a large nonstick pan, add ½ cup water and stir. Taste and season as needed, then keep at a low simmer.
7. Heat 2 tablespoons of oil in another nonstick skillet over medium heat.
8. Dip each tortilla in the red sauce, coating both sides, then immediately fry it in the hot oil on both sides until lightly charred, about 2 to 3 minutes.
9. Fill each tortilla with the chicken mixture and about 1 tablespoon of queso fresco. Roll up and repeat with the remaining tortillas.
10. Place the enchiladas on a plate and top with more red sauce, queso fresco, shredded lettuce, onions and sour cream.

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